Japanese Milk Bread

Tag: Bake  
Difficulty: 3/5 ★★★☆☆  
Servings: 2

Mode Reference

Mode: Bake  
Temperature: 160°C  
Time: about 30 minutes

Nutrition Analysis (per 100g)

Energy: 273.0 kcal  
Carbohydrate: 62% | 42.7g  
Protein: 13% | 9.0g  
Fat: 25% | 7.8g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

Part A

• Bread flour: 250g
• White sugar: 30g
• Sugar-tolerant instant dry yeast: 3g
• Milk: 170g
• Whipping cream: 30g

Part B

• Salt: 5g
• Butter: 20g

Cooking Steps

Step 1/9

Prepare the ingredients according to the required ingredients.

Step 2/9

Put all of Part A into a chef's machine and knead it into a film.

Step 3/9

Add Part B and knead out the glove film.

Step 4/9

Knead into a smooth dough and ferment until doubled in size.

Step 5/9

Deflate the dough and cut into three balls, roll into balls and rest for 15 minutes.

Step 6/9

Take each piece of dough, roll it out into a cylindrical shape, put it into a 450g toast box, and ferment until the toast box is 90% full.

Step 7/9

Place the fermented bread on the grill and close the toast box lid.

Step 8/9

Preheat the appliance using the Mode Reference settings (mode, temperature, time). After preheating is complete, put the food into the second layer of the machine and start cooking immediately.

Step 9/9

After cooking, take out the mold and unmold immediately, place on the grill to cool and enjoy.